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Delicious Lemon Marmalade
with Kumquats
for Added Zip and Flavour
Pam picks the Lemons for the Lemon Marmalade.
This simple yet incredibly flavoursome recipe shows what can be done with quality ingredients and a little bit of work. We used our own lemons and Kunquats, but you can use any fruit as long as it's fresh and good quality. Just have a look at how Easy it is.
Ingredients.
- 750g. of Fresh Lemons.
- 250g. Kumquats (or use a Kilo of Lemons).
- 2 Litres of water.
- 1.5 Kilos of preserving or granulated sugar.
Method
- Wash the fruit and place in a large pan with the water. Cover tightly and bring to the boil, simmering gently for 1-1/2 to 2-1/2 hours until the fruit is very soft and easily pierced with a knife.
- Leaving the cooking liquid in its pan, transfer the fruit to a bowl and leave until cool. Then slice the lemons in half and scrape the pulp, pips and most of the pith into a bowl with a spoon. Return this to the pan, giving the pulp a good mash. Bring to the boil and reduce by half and then strain into a jam pan.
- Finely slice all the fruit skins into thin strips and add to the jam pan. Clip on your thermometer and return to the boil. Stir in the sugar until it disolves and bring the marmalade up to jam setting point of 105ºc. Skim off any scum and leave to settle for about 15 minutes.
- Pour into warm, dry sterised jars seal, label and store in a cool Dark place.
Fantastic!
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